Cantaloupe melon & mint sorbet
Try recipe writer Eleanor Maidment’s no‑churn cantaloupe, melon and mint sorbet for an effortlessly refreshing palate cleanser. Light, icy and wonderfully cooling, it’s lovely just as it is – or serve in glasses with a splash of sparkling rosé if you’re feeling fancy (which, let’s be honest, we usually are). Take things up a notch with more of our dinner party recipes and ice cream recipes for extra chilled delights. Follow Eleanor Maidment on Instagram.
- Serves4
- CourseDessert
- Prepare15 mins
- Cook5 mins
- Total time20 mins
- Plusovernight freezing + infusing + thawing
Ingredients
- 550g cantaloupe, peeled and chopped into 2cm chunks
- 25g Cooks’ Ingredients Mint
- 75g caster sugar
- 1 unwaxed lime, juice
- Chilli sea salt flakes, to serve (optional)
Method
Put the chopped melon in a freezerproof bag or container and freeze overnight.
The next day, pick 10 mint leaves, wrap in damp kitchen paper and store for up to 1 day in the fridge. Put the remaining mint leaves and stalks in a pan with the sugar, 75ml water and a pinch of salt. Warm over a medium heat, swirling occasionally, until the sugar has dissolved. Simmer briskly for 1 minute, then take off the heat and leave to infuse for 1 hour. Discard the mint.
A few hours before you want to serve the sorbet, take the melon out of the freezer. Thaw for 10 minutes, then tip into a food processor with the mint syrup and the lime juice. Blend until almost smooth, scraping down the sides if necessary. Roughly chop the reserved mint leaves and whizz into the sorbet. Transfer to a freezerproof container and freeze for 1-2 hours before serving. Scatter chilli sea salt flakes over the top, if you like.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 484kJ/ 114kcals |
|---|---|
Fat | 0g |
Saturated Fat | 0g |
Carbohydrates | 25g |
Sugars | 25g |
Fibre | 2.9g |
Protein | 1.1g |
Salt | 0g |